In a small saucepan, add potatoes, cover with cold water and bring to a boil. Cook until the potatoes are completely cooked through, 10-12 minutes. Drain and allow to cool slightly.
In a large bowl, mash the potato. Combine the tuna, beaten eggs, Agrumato® Lemon, 1/4 cup of the breadcrumbs, the parsley and 1/2 teaspoon of the lemon pepper salt. When completely combined, form into 10 even cakes. The cakes should be about 2 inches wide and 1/2 inch thick.
In a small bowl, combine the remaining breadcrumbs and lemon pepper salt. Coat each cake completely in the breadcrumbs and set aside.
In a nonstick sauté pan, heat 2 tablespoons of the olive oil and when hot, cook 5 cakes at a time until browned and crispy, about 3 minutes per side. Flip and cook on the other side. Keep warm in low oven while cooking the second batch.